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Ice temperature combined freshness protection method for modified atmosphere storage of fruits and vegetables

A self-modified atmosphere, storage and preservation technology, which is applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, preservation of fruits/vegetables through radiation/electrical treatment, preservation of fruits and vegetables, etc., which can solve peculiar smell and affect the yield and quality of fruit trees in new years , pollution and other issues to achieve the effect of preventing condensation, avoiding cold damage and improving storage quality

Inactive Publication Date: 2013-10-16
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the former still cannot avoid the rot loss caused by the storage, transportation and marketing process after the fruit is picked, and it will also affect the yield and quality of the next year's fruit; the application of chemical preservatives is easy to cause peculiar smell because the kumquat is a fruit that eats the peel and pulp. , pollution or bacterial resistance and other safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Pick eight-ripe kumquats, spread the fruits on a bamboo mat with good air permeability, with a thickness of about 3-5cm, so as to dissipate the heat in the field in time; pick out the fruits with mechanical damage, pests, rot and defects; Put the kumquats under the quartz ultraviolet germicidal lamp (30W) at 20cm, irradiate for 25min (turn the fruit twice during the period), keep the irradiation uniform; the irradiation intensity is 4Kj / m 2 . Then, timely (within 12 hours) put the kumquat fruit into the cold storage for low-temperature adaptive acclimation treatment. During the first low-temperature acclimation treatment, the temperature of the low-temperature storage was controlled at 5°C±0.5°C for 24 hours; during the second low-temperature acclimation treatment, The temperature of the low temperature storage is 0℃±0.5℃, and the treatment is 24h.

[0024] (2) Put the kumquats treated in step (1) into a 0.03mm thick PE fresh-keeping bag (35cm×25cm), 1000g / bag, and...

Embodiment 2

[0026] (1) Pick eight-ripe kumquats, spread the fruits on a bamboo mat with good air permeability, with a thickness of about 3-5cm, so as to dissipate the heat in the field in time; pick out the fruits with mechanical damage, pests, rot and defects; Put the kumquats under the quartz ultraviolet germicidal lamp (30W) at 20cm, irradiate for 25min (turn the fruit twice during the period), keep the irradiation uniform; the irradiation intensity is 4Kj / m 2 ; Then, timely (within 12 hours) put the kumquat fruit into the cold storage for low-temperature adaptive acclimation treatment. During the first low-temperature acclimation treatment, the temperature of the low-temperature storage is controlled at 5°C±0.5°C for 24 hours; during the second low-temperature acclimation treatment , The temperature of the low temperature storage is 0℃±0.5℃, and the treatment is 24h.

[0027] (2) Put the kumquats treated in step (1) into a 0.04mm thick PE fresh-keeping bag (35cm×25cm), 1000g / bag, and ...

Embodiment 3

[0029] (1) Pick eight-ripe kumquats, spread the fruits on a bamboo mat with good air permeability, with a thickness of about 3-5cm, so as to dissipate the heat in the field in time; pick out the fruits with mechanical damage, pests, rot and defects; Put the kumquats under the quartz ultraviolet germicidal lamp (30W) at 20cm, irradiate for 25min (turn the fruit twice during the period), keep the irradiation uniform; the irradiation intensity is 4Kj / m 2 ; Then, timely (within 12 hours) put the kumquat fruit into the cold storage for low-temperature adaptive acclimation treatment. During the first low-temperature acclimation treatment, the temperature of the low-temperature storage is controlled at 5°C±0.5°C for 24 hours; during the second low-temperature acclimation treatment , The temperature of the low temperature storage is 0℃±0.5℃, and the treatment is 24h.

[0030] (2) Put the kumquats treated in step (1) into a 0.05mm thick PE fresh-keeping bag (35cm×25cm), 1000g / bag, and ...

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Abstract

The invention discloses an ice temperature combined freshness protection method for modified atmosphere storage of fruits and vegetables, so as to provide a method capable of improving the storage quality of fruits and vegetables and prolonging the refreshing time of fruits and vegetables. The method includes the following steps: performing ultraviolet treatment to harvested fruits and vegetables; performing two-stage cold acclimation for harvested fruits and vegetables placed in a refrigeration house within 12 hours, wherein the temperature of the first-stage cold acclimation for 24 hours is controlled to be within 4.5-5.5 DEG C, and the temperature of the second-stage cold acclimation for 24 hours is controlled to be within minus 0.5-0.5 DEG C; fruits and vegetables subjected to acclimation are placed in a freshness protection bag, tightening the bag opening, placing the bag in an ice-temperature refrigeration house and storing at the temperature of minus 1.2- minus 0.2 DEG C, wherein the thickness of the freshness protection bag is 0.03-0.05 mm. The freshness protection method provided by the invention adopts the ultraviolet treatment, two-stage cold acclimation for adaptation and then packaging through the freshness protection bag for ice-temperature freshness protection in sequence, and keeps the original sensory quality and physicochemical quality of fruits and vegetables and has long storage refreshing time through the combination of the technologies and all technological parameters.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a method for storing fresh-keeping fruits and vegetables in combination with ice temperature and spontaneous controlled atmosphere. Background technique [0002] Kumquat is a plant of the genus Kumquat in Rutaceae. Its fruit is not only bright orange in color, moderately sweet and sour in taste, and has a unique aroma, but also has the effects of appetizing and eliminating food, relieving cough and reducing phlegm, and has high edible and medicinal value. However, post-harvest kumquats are prone to rot and deterioration during storage, transportation and marketing at room temperature, reducing or losing their nutritional and edible value, which limits the development of kumquat industry. [0003] Existing kumquat fresh-keeping methods mainly comprise hanging tree fresh-keeping and using various chemical preservatives to keep fresh. However, the for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/015A23B7/04
Inventor 鲁晓翔
Owner TIANJIN UNIV OF COMMERCE
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